Prepare and Marinate the Chicken

Preheat the oven 375F/191C degrees

• Using a sharp knife of kitchen scissor, cutout the chicken backbone and reserve the backbone for making stock. To aid the chicken to sit flat, use your palm to crack the breast bone near the neck area.

  Note: you can purchase a store bought spatchcock chicken. You may also leave the chicken whole, but it will take longer to cook.
  4 1/2 pounds whole chicken
• In a mini food processor, pulse the garlic, ginger, thyme, red pepper flakes and olive oil until extra finely minced.
  1 elephant garlic, 2 inches fresh ginger, 1 tablespoon fresh thyme leaves, 3/4 teaspoon red pepper flakes, 2 tablespoons extra virgin olive oil
• Transfer the garlic mixture into a large mixing bowl. Mix in the smoked paprika, five spice powder sesame oil, soy sauce black pepper and salt. Add the chicken to the bowl and rub the seasoning mix all over the chicken.
  1 teaspoon smoked paprika, 1 teaspoon five spice powder, 1 tablespoon sesame oil, 1/4 cup soy sauce, 1 teaspoon freshly ground black pepper, 3 teaspoons kosher salt, 4 1/2 pounds whole chicken
• On a large 9x13 inch sheet pan lined with parchment paper, add the carrots. Season thoroughly with the black pepper, salt and olive oil. Spread the carrots on the sheet pan, with the cut side down. Leave a space in the center to add the chicken.
  6 medium carrots, 1/8 teaspoon freshly ground black pepper , 1/8 teaspoon kosher salt, 1 1/2 teaspoons extra virgin olive oil
• Place the seasoned chicken breast-skin side up in the center of the sheet pan. Rub on any of the bits of seasoning mix from the bowl and also add some on the carrots.
• Roast the chicken and carrots in the preheated oven for 35-45 minutes or until the internal temperature reaches 160F to 165F/71Cto 74C. Remove the pan from the oven and let the chicken rest for 10 minutes before cutting.
• Serve with the carrots and if desired sautéed spinach, broccoli or whatever other sides you love. Enjoy.